Pumpkin Pie Recipe (Old-Fashioned)

Name: Pumpkin Pie Recipe (Old-Fashioned)
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Québécoise
Ingredients: 1 pie shell, 9 in (23 cm), homemade or store-bought; 2 large eggs; 1 can (354 ml / 12 oz) evaporated milk; 3/4 cup (180 ml) brown sugar, packed; 1 1/2 cups (375 ml) canned pumpkin purée; 1 tsp (5 ml) ground cinnamon; 1/2 tsp (2 ml) ground ginger; 1/2 tsp (2 ml) ground nutmeg; 1/4 tsp (1 ml) ground cloves; 1/4 tsp (1 ml) ground allspice; Homemade whipped cream, to serve

Preparation 25 min
Refrigeration 3 h
Cooking 1 h 5 min
Servings 8
Freezing Absolutely

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Crust

1 pie shell, 9 in (23 cm), homemade or store-bought

Filling

2 large eggs
1 can (354 ml / 12 oz) evaporated milk
3/4 cup (180 ml) brown sugar, packed
1 1/2 cups (375 ml) canned pumpkin purée
1 tsp (5 ml) ground cinnamon
1/2 tsp (2 ml) ground ginger
1/2 tsp (2 ml) ground nutmeg
1/4 tsp (1 ml) ground cloves
1/4 tsp (1 ml) ground allspice
Homemade whipped cream, to serve

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Preparation

Take the pie shell out of the fridge and let it sit at room temperature 15 to 20 minutes, until it’s soft enough to roll. Set it on a floured surface and dust the top lightly with flour. With a floured rolling pin, roll from the centre outward, turning the dough a little as you go, until it’s 1 to 2 in (2.5 to 5 cm) wider than your pie plate. Re-flour the pin and the underside as needed so it doesn’t stick.
Roll the dough loosely around the pin, then unroll it into the pie plate. Trim the excess and crimp the edges. Refrigerate 30 minutes.
Preheat the oven to 425 °F (220 °C). In a medium bowl, whisk the eggs, evaporated milk, brown sugar, pumpkin purée, cinnamon, ginger, nutmeg, cloves and allspice until smooth.
Pour the filling into the shell and smooth the top. Bake 15 minutes at 425 °F (220 °C), then reduce to 350 °F (175 °C) and bake another 45 to 50 minutes, until the centre is puffed but still slightly jiggly. As soon as the edges are golden, around the 15 to 20 minute mark, cover them with strips of aluminum foil so they don’t burn.
Remove from the oven and cool completely on a rack, about 2 hours. Then refrigerate at least 1 hour before serving. Serve with homemade whipped cream.